Crispy Pancetta, Spinach and Ricotta Bake
Over a year ago
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Ingredients
- 26 slices round pancetta or about 20-24 long slices
- 300g/10 ½ oz baby spinach leaves
- 1 x 500g tub fresh ricotta
- 4 tbsp chopped dill leaves
- 4 tbsp chopped mint leaves
- 4 tbsp chopped flat leaf parsley leaves
- 4 medium eggs
- 40g/ 1 ½ oz finely grated parmesan
- sea salt and crakced black pepper
- Optional extra Green Salad
Accompaniment
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Method
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1
1. Preheat the oven to 180C fan/ 200C/gas 6. Line the base and sides of a shallow ceramic ovenproof dish (about 1.3l. 2 1/4 pt capacity) with 16 slices of the round pancetta or about half the long ones, stretching these slightly as necessary.
3. Place the spinach in a bowl, pour over boiling water, stand for 10 seconds and drain.
4. Dry the spinach on absorbent paper and roughly chop. Place the spinach, ricotta, dill, mint, parsley, eggs, parmesan, salt and pepper in a bowl and mix to combine. Spoon the mixture into the pancetta lined dish. Cover with the remaining slices of pancetta and bake for 35-40 minutes or until the filling is set and pancetta is crisp.
5. Serve warm with a simple green salad, if desired.
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